i. Biography
Precision pastry is the working base here: French-influenced cooking, viennoiserie, display desserts, plated desserts, and a tropical-meets-French use of color. In Antonio Bachour’s hands, that register is built for clean visual reading as much as flavor: composed surfaces, vivid presentations, and dessert work made to hold attention without losing its pastry structure.
Coming Up
Formal pastry training and bakery-floor repetition sit behind the résumé: Antonio Bachour trained at Johnson & Wales University and L'Ecole Valrhona (2011), after baking trainee / early bakery experience at family bakery in Puerto Rico. The early professional line stayed close to production and hotel pastry, moving through Pastry Chef at Sand Hotel and Casino in Puerto Rico and Pastry Chef at Westin Rio Mar in Puerto Rico before the Miami Beach chapter began with executive Pastry Chef at Talula restaurant in Miami Beach (from 2001). The craft then widened across restaurant, hotel, and opening-team formats: Pastry Chef at Devito South Beach, Pastry Chef at Scarpetta in New York and Miami, opening team member at W South Beach Hotel (from 2009), bakery and restaurant overseer at Trump Soho hotel, and corporate Pastry Chef at St. Regis Hotel (2011–2016). Competition judging, foundation dinners, and publishing mark the trade-facing side of the work. Antonio Bachour appeared as judge at US Pastry Competition (2013–2013), judge at Chicago Restaurant Pastry Competition (2013–2013), guest chef at Friends of James Beard dinner, James Beard Foundation (2013–2013), and cookbook author (from 2013). Today, the same pastry vocabulary is carried through Bachour Miami, where Antonio is Pastry Chef and owner.
Current Practice
The current platform is owner-led pastry with multiple dining formats: today he leads Bachour Miami as Pastry Chef and owner. He is also chef/owner of Tablé by Bachour in Miami and chef/owner of Tablé in the Miami Design District. The present work keeps pastry at the center while extending into breakfast and light lunch. Its operating language is an elegant brasserie-style menu, hypercreative dessert work, and the recognizable discipline of precision, color, and a tropical-meets-French vocabulary. Names connected to his culinary sphere include Massimo Bottura, Mauro Colagreco, Alex Atala, Joan Roca, and Pakos Fronero. Drive remains the concise philosophy behind the work.
Signature
Signature pastries include Bachour: The New Era of Viennoiserie.
Credentials
Trade recognition has followed the pastry’s emphasis on innovation, visual control, and viennoiserie-led craft. Antonio's honors include Pastry Innovation Award (2024), Best Pastry Chef (2022), Pastry Chef of the Year (2019), Best Pastry Chef Award (2018), Zest Award for Baking & Pastry Innovator (2012), and One of the ten best pastry chefs in America (2011).
Profile updated July 2026
FAQ
Asked of Antonio
Who is Antonio Bachour?
Antonio Bachour is Pastry Chef and Owner.
Where did Antonio Bachour train or study?
Antonio Bachour trained at Johnson & Wales University and L'Ecole Valrhona.
What recognition has Antonio Bachour received?
Pastry Innovation Award (2024).
